This here is the only banana cake recipe you will need from now until the end of time. This is the BEST banana cake I have ever (I mean, ever!) sunk my teeth into.

Note: I now buy bananas, ban my family from consuming them, then wait for them to ripen so I can immediately bake this cake.

Also to be noted, I might need to move up one pants size if this banana cake habit doesn’t quit. Wah.

I have been on a search for the perfect banana cake for months. I went back and forth about whether it should be a sheet cake or a bundt cake. What should I top it with? Cream cheese frosting? Brown sugar glaze? Chocolate? Decisions, decisions.

All my testing landed me on this recipe, which comes from the brilliant Dorie Greenspan.

Banana Bundt Cake

I made very few changes to the cake recipe itself, and I would call it perfect. Nearly two cups of mashed bananas add the banana flavor, sour cream adds moisture and balances out the sweetness, vanilla extract compliments the bananas, and the right amount of butter creates a tender crumb. See what I said about perfect?

I resisted the urge to add cinnamon or chocolate chips in order to really allow the bananas to shine. I am so, so, happy with how this cake turned out. Its flavor and consistency are spot on.

This cake can absolutely hold its own as-is, without the brown sugar glaze. You can serve it plain, dusted with powdered sugar, or with a smear of salted butter. But, because I am a “more is more” type of girl, I went ahead and whipped up a brown sugar glaze to pour over this beautiful Banana Bundt Cake.

Brown Sugar Glaze

This quick and easy glaze is made with butter, brown sugar and vanilla. It tastes like carmel-praline-brown sugar heaven. It slowly drips down the sides of the cake, coating each bite with sweet and buttery deliciousness. The glaze firms up quickly, which means you don’t have to wait too long before diving in.

Bonus: the glaze also acts like glue if you choose to garnish your cake with chopped walnuts or pecans.

Now, what are you waiting for? You know you want a slice of this cake. Bake, eat, share and enjoy.

P.S. There’s bananas in it, so it can totally be eaten for breakfast, right? Morning, noon, or night – I will never, ever turn down a slice of this beauty.

Banana Bundt Cake with Brown Sugar Glaze

The absolute BEST Banana Bundt Cake- Thick and soft banana cake with a tender buttery crumb, topped with a decadent Brown Sugar Glaze.

Course Breakfast, Dessert

Cuisine American

Keyword Banana Cake

Prep Time30minutes

Cook Time55minutes

Total Time1hour25minutes

Servings14

Calories463kcal

AuthorCelebrating Sweets

Ingredients

Cake:

3cupsall purpose flour

2teaspoonsbaking soda

1/2teaspoon salt

1cup (2 sticks)unsalted buttersoftened

1 2/3cupsgranulated sugar

2teaspoonspure vanilla extract

2largeeggs

1 3/4cupsmashed very ripe bananasapprox 4 bananas

1cupsour creamI used light

Brown Sugar Icing:

1/4cupunsalted buttercut into cubes

1/2cupbrown sugarpacked

2tablespoonsmilk

1/4teaspoonpure vanilla extract

3/4cuppowdered sugar

1/4cupchopped toasted walnuts or pecans

Instructions

Cake:

Preheat oven to 350°F. In a large bowl, combine flour, baking soda and salt. Set aside.

With a hand mixer or stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add sugar and beat for another minute, at medium speed, scraping down the bowl as necessary. Add vanilla, then beat in 1 egg at a time. Mix in bananas (the mixture might curdle, that's ok).

Add half of the dry ingredients, sour cream, and then the remaining dry ingredients, mixing between each addition.

Thoroughly grease a 12-cup bundt pan and add the batter to the pan. Rap the pan on the counter a couple times (to remove air bubbles), then smooth if the top. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean. Loosely cover the cake with foil if it starts to get dark (this was around 30 minutes for me). Place the pan on a wire rack until it is cool enough to handle, then carefully unmold the cake and place it back on the rack to cool completely.

Icing:

In a small saucepan combine butter, brown sugar and milk. Bring to a simmer, whisking frequently and cook until the sugar is dissolved, a minute or two. Remove from the heat and cool for 5 minutes.

Add vanilla, whisking to combine. Add powdered sugar 1/4 cup at a time, whisking vigorously, until you reach your desired consistency. The icing will start to firm up quickly so have the cake cooled and ready. Drizzle the icing over the cake and immediately sprinkle with nuts. The icing will set in a matter of minutes.

Comments

If you’re freezing the whole cake, I would recommend doing so without the glaze. Add the the glaze once it has thawed, right before serving. If you are freezing leftover slices, it should be fine to freeze with the glaze, although I have never tried it. Enjoy!

I made this over the weekend for a friend’s birthday. He’s one of those who doesn’t like cake…but loves banana bread! I made the recipe as written. It popped right out of the pan, was the perfect texture & the cake was a hit! Thanks 🙂

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